Bubur Ayam
Soft rice porridge with shredded chicken, fried shallots, spring onion and a soy drizzle.
Prep
15 min
Cook
50 min
Total
65 min
Serves
4
Per serving
324 kcal
Don't want to cook?
Find Bubur Ayam at restaurants near you.
Instructions
Step 1: Simmer the rice in chicken stock with ginger and pandan for forty five minutes, stirring often.
Step 2: Poach the chicken breast in the same pot for the last twenty minutes, then shred it.
Step 3: Keep loosening the porridge with stock until it is soft and pourable.
Step 4: Season with salt and white pepper.
Step 5: Ladle into bowls and top with the shredded chicken.
Step 6: Finish with fried shallots, spring onion, soy sauce and a few drops of sesame oil.
Ingredients
Quantities update automatically for 4 servings.
- 200 gJasmine rice — rinsed
- 400 gChicken breast
- 2 litreChicken stock
- 30 gGinger — sliced
- 1 wholePandan leaf — knotted
- 3 tbspFried shallots
- 2 wholeSpring onion — sliced
- 2 tbspSoy sauce
- 1 tspSesame oil
- ½ tspWhite pepper
- 1 tspSalt
Nutrition
Nutrition per serving, calculated from the ingredient list. Not yet reviewed.
- Calories
- 324 kcal
- Protein
- 22.6 g
- Carbohydrates
- 42.4 g
- Fat
- 7.8 g
- Saturated fat
- 1.8 g
- Fibre
- 1.6 g
- Sugar
- 1.8 g
- Sodium
- 880 mg
These figures are estimates for general information only and are not medical or dietary advice.